Directions

1. For the Napa butter, place wine in a small saucepan; cook over high heat until reduced to 2 tablespoons. In a small skillet heat 1 tablespoon of the butter. Add shallots; cook 3 minutes. Stir in cornstarch. Add reduced wine; let cool to room temperature.
2. Combine cooled wine mixture and 1 teaspoon thyme with remaining 7 tablespoons butter. Hold over very low heat to melt. To serve chilled, pour melted butter into molds and refrigerate until firm.
3. Preheat oven to 350°F. Heat oil in an ovenproof skillet over medium-high heat. Season steaks with salt and pepper to taste. Place steaks in skillet; cook 4 minutes per side. Place skillet in oven and roast 8 minutes or to desired doneness. Remove and let stand 5 minutes. Serve with melted or chilled Napa butter and (if desired) additional thyme.